Lemon Pudding Recipe
Homemade lemon pudding made with lemon juice, zest, milk, cream, cornstarch, and egg yolks for a creamy lemon dessert.
Servings: 5 servings
Equipment
Ingredients
- 2 lemons zested
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 3 egg yolks
- Pinch salt
Instructions
- In a medium non-reactive saucepan, combine zest and sugar. Use your fingers to massage the together until fragrant and moist. Add remaining ingredients and use a silicone whisk to combine. Let the lemon mixture rest about 5 minutes to infuse the liquid with the lemon.
- Heat the pudding mixture over medium heat, whisking constantly. Bring to a simmer and cook until it begins to thicken, about 10 minutes. Remove from heat.
- Place a fine mesh sieve over a heatproof bowl and pour the pudding to strain any solids.
- Press a piece of plastic wrap directly touching the surface of the pudding to prevent a skin from forming on top. Chill completely before serving, about 2-3 hours.
Video
Notes
My Top Tip: Use non-reactive cooking equipment! I always avoid cooking acidic foods like this stovetop lemon pudding in reactive cookware like aluminum, copper, iron, or non-stainless steel. The acid in the lemon can cause the metals to release into your pudding, giving it a bitter taste. Instead, look for enameled cast iron, anodized aluminum, stainless steel, and Pyrex.
Storage: Store any leftover lemon pudding in the refrigerator in airtight jars, or in bowls covered tightly with plastic wrap for up to 5 days.
Nutrition
Serving: 0.5cup | Calories: 366kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 176mg | Sodium: 38mg | Potassium: 160mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 937IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 0.4mg
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